Ingredients

Instructions

Preheat the oven to 150ºC/Gas Mark 2. Pour the cream and milk into a saucepan and heat until almost boiling. Remove from the heat and set aside for 10 minutes.

In a heatproof bowl, whisk the egg yolks and sugar together with a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.

Put the ramekins in a roasting tin and add enough cold water to the tin to come two-thirds of the way up the sides of the ramekins.

Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.

Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.

Recipe Notes

If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.